Ingredients with Measurements:
- 1 lb. Mortaràt pasta
- 1 large eggplant, sliced into rounds
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Baking sheet
- Large pot for boiling pasta
- Mixing bowl
- Wooden spoon
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. Arrange the eggplant slices on a baking sheet and drizzle with olive oil. Season with salt and pepper.
3. Roast the eggplant in the oven for 20-25 minutes or until tender and golden brown.
4. While the eggplant is roasting, bring a large pot of salted water to a boil.
5. Add the Mortaràt pasta to the boiling water and cook for 8-10 minutes or until al dente.
6. Drain the pasta and reserve 1/4 cup of the pasta water.
7. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, chopped basil, minced garlic, and reserved pasta water. Mix well.
8. Add the cooked pasta to the mixing bowl and toss to coat with the ricotta mixture.
9. Serve the Mortaràt pasta topped with the roasted eggplant slices.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 485
- Fat: 23g
- Carbohydrates: 51g
- Protein: 18g
Substitutions for ingredients:
- Mortaràt pasta can be substituted with any other short pasta such as penne or rigatoni.
- Ricotta cheese can be substituted with cottage cheese or goat cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Fresh basil can be substituted with dried basil.
Variations:
- Add sliced cherry tomatoes to the pasta for a burst of freshness.
- Substitute the roasted eggplant with roasted zucchini or bell peppers.
- Add some red pepper flakes for a spicy kick.
Tips and Tricks:
- Make sure to salt the eggplant slices before roasting to draw out excess moisture.
- Reserve some of the pasta water to help create a creamy sauce.
- Use a wooden spoon to gently toss the pasta with the ricotta mixture to prevent the pasta from breaking.
Storage Instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the pasta in the microwave or on the stovetop with a splash of water to prevent it from drying out.
Presentation Ideas:
- Serve the Mortaràt pasta in individual bowls topped with the roasted eggplant slices.
- Garnish with fresh basil leaves or grated Parmesan cheese.
Pairings:
- Serve with a side salad or garlic bread.
Suggested Side Dishes:
- Arugula salad with lemon vinaigrette
- Garlic bread
Troubleshooting Advice:
- If the pasta is too dry, add a splash of olive oil or pasta water to loosen it up.
- If the eggplant is not tender enough, roast it for a few more minutes.
Food Safety Advice:
- Make sure to wash the eggplant thoroughly before slicing and roasting.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Mortaràt pasta is a traditional Italian pasta that originated in the Piedmont region of Italy.
Flavor Profiles:
- Creamy, savory, and slightly sweet.
Serving Suggestions:
- Serve as a main course for lunch or dinner.
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Region: Italian